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Coconut Cake with Coffee-Infused Whipped Frosting

moka coffee pot
A delightful coconut cake topped with a rich, coffee-infused whipped frosting. Sweet, airy, and just the right amount of caffeine kick.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Calories 290 kcal

Ingredients
  

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ cups unsweetened shredded coconut
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup whole milk

For the Coffee-Infused Whipped Frosting:

  • 1 cup heavy cream
  • 2 tbsp instant coffee or brewed espresso
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Make the Cake Batter: Cream butter and sugar in a bowl until light and fluffy. Add eggs and vanilla, beat until combined.
  • Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add coconut.
  • Combine: Gradually add dry ingredients to the wet ingredients, alternating with milk. Mix until smooth.
  • Bake the Cake: Divide the batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
  • Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.
  • Make the Frosting: Whisk heavy cream, coffee, powdered sugar, and vanilla in a bowl until stiff peaks form.
  • Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
  • Top and Serve: Add the second layer of cake and frost the top and sides. Serve and enjoy!

Notes

Nutritional Values (Per Serving)

  • Calories: 290 kcal
  • Total Fat: 20g
  • Saturated Fat: 14g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 3g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 8%
  • Iron: 4%
  • Calcium: 2%
  • Vitamin C: 2%
  • Magnesium: 2%

Additional Notes/Tips

  • For a stronger coffee flavor, use brewed espresso instead of instant coffee.
  • If you like more coconut, sprinkle extra shredded coconut on top for added texture.
  • Let the cake chill in the fridge for an hour after frosting to let the flavors set.